Article by Christine Budd
CAJUN BEER-BASTED RED DRUM ON THE GRILL
INGREDIENTS:
3 lbs. red drum fillets, skin on but scaled
1 tablespoon garlic, minced
1/2 teaspoon fresh black pepper
4 tablespoons butter, unsalted
2 tablespoons Worcestershire sauce
2 tablespoons cajun seasoning (spicy)
3 garlic cloves, minced
2 tablespoons onions, minced
2 tablespoons green peppers, minced
2 tablespoons parsley, minced
12 ounces beer
Directions:
Set a medium fire in grill.
Rinse fillets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto fillets.
In small saucepan, melt the butter over medium heat & add 1 tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
Stir & sauté until onion is translucent & sauce darkened & slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
Add bottle of beer, 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
Lay fillets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the fillets without flareups & ash). Cook 20 minutes (or 1 cold beer) over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
Korean-Style Seared Tuna
INGREDIENTS:
3 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon dried red-pepper flakes
1/2 cup canned low-sodium chicken broth or homemade stock
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons cooking oil
1 teaspoon Asian sesame oil
1 scallion including green top, chopped 3 cloves garlic, minced
directions:
In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth. Sprinkle the fish with the salt and black pepper. Heat the cooking oil in a large frying pan over moderately high heat. Add the tuna and cook until brown, about 3 minutes. Turn and cook the fish until done to your taste, 3 to 4 minutes longer for medium rare.
Reduce the heat to moderately low and put the sesame oil in the pan. Stir in the scallion and garlic and cook, stirring, for 1 minute. Add the soy-sauce mixture; simmer until reduced to approximately 1/3 cup, about 2 minutes. Cut the tuna into slices and serve with the sauce.
Easy Better-Than-Takeout Shrimp Fried Rice
INGREDIENTS:
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup corn
2 to 3 garlic cloves, finely minced
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups cooked rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions:
To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic, ginger, and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Easy Coconut Shrimp
INGREDIENTS:
1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached vegetable oil or coconut oil*
Directions:
Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine panko and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. Fry about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I’ve tried this dipping sauce and it’s very tasty as well.
Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
Grilled Wahoo with Tomato Sauce
INGREDIENTS:
4 wahoo fillets, 6 ounces each (or whatever a good size is)
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, chopped
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 tablespoon capers, drained
1/2 cup pitted kalamata olives
1 lemon, zested and juiced
2 teaspoons finely chopped fresh oregano leaves
1/4 cup chopped flat-leaf parsley
DIRECTIONS:
Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.
